Roasted Mango Sorbet

INGREDIENTS :

1. 3 ripe mangoes
2. 1/2 cup sugar
3. 1/2 cup water
4. 1/3 cup coarsely mashed banana
5. 2 tablespoons lime juice

COOKING DIRECTIONS :

1. Preheat oven to 350 degrees F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
2. Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
3. When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.
4. Freeze the mixture in an ice cream maker according to manufacturers directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Yield: 8 servings

MORE :

Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango.

Notes:

Make Ahead Tip

To make ahead: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving. Equipment: Ice cream maker or food processor

NUTRITION INFO :

Per Serving

• Calories: 108 kcal
• Carbohydrates: 28 g
• Dietary Fiber: 1 g
• Fat: 0 g
• Protein: 0 g
• Sugars: 25 g

About: Nutrition Info

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